Tofu with Thai Vegetables


  • 4 cups coconut milk
  • 1 tbsp corn starch
  • 2 tbsp coconut oil
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp grated ginger
  • 1 medium carrot, cut into sticks
  • 1 red pepper, cut into strips
  • 8 oz (200 g) tofu, cut into small cubes
  • 1 cup broccoli florets, chopped
  • 200 ml of coconut cream 1 tsp of curry
  • 1 tsp turmeric
  • Basmati rice, roasted almonds slices, shredded red cabbage, and cilantro leaves
  • Add the coconut milk and corn starch to a bowl. Mix and set aside.
  • Place the stainless steel inner pot inside the Instant Pot®. Add all the ingredients for the tofu and vegetables, including the corn starch-coconut milk slurry. Stir.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 2 Minutes.
  • When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, serve with basmati rice, shredded red cabbage, sliced almonds and cilantro leaves.
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